Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Lemon-Honey and Dill Potato Salad

Featured in the Honolulu Star-Advertiser on July 4, 2012.

electric_kitchen_logo

Ingredients:

Lemon-Honey and Dill Potato Salad

  • 2-pounds Yukon gold potatoes, quartered (skin on)
  • 1/2 cup light mayonnaise
  • 1 teaspoon Kosher salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup green onions (you may substitute with chives or flat-leaf parsley), thinly sliced
  • 2 large springs of dill, roughly chopped
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • Black pepper to taste

Directions:

  1. In a large pot boil potatoes until tender (about 8 minutes).
  2. Drain and cool potatoes until room temperature (20-30 minutes).
  3. Mix remaining ingredients together to make the dressing.
  4. Gently toss cooled potatoes with dressing and serve immediately.

Makes 8 servings.

Approximate Nutrient Analysis per 1/4 cup serving:
100 calories, 5 g fat, 0 g saturated fat, 5 mg cholesterol, 400 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.